Created by: Michael Kalanty
Project

My New Book!

Please describe the type of cuisine. Modern Breads/Wild Yeast Share a little about the ingredients and techniques used to create this dish/item. Hi Students!!! I wanted to share some exciting news that's been in the works for quite a while. My new book, "How To Bake MORE Bread", was released on June 6th, 2016. The subtitle is "Modern Breads/Wild Yeast" and the breads are all made from natural yeast cultures. The breads get their wonderful flavors from long fermentation and the collection of Lactic Acid Bacteria (LAB's) in the culture. This also increases their nutritional benefit and makes the gluten more digestible. Once you get familiar with the science for Fermentation from this course, you'll be ready to start baking breads from your very own wild yeast culture instead of using commercial, store-bought yeast. There's also a special section on palate development for breads and a step-by-step section on the newest trend--Porridge Breads! If you're interested, you can find my book on Amazon and in bookstores. Thanks for all the Craftsy support!!

You Can Make This

Michael Kalanty made My New Book! with:

The Art & Science of Bread

Online Class

The Art & Science of Bread

with Michael Kalanty

Project Description

Please describe the type of cuisine. Modern Breads/Wild Yeast Share a little about the ingredients and techniques used to create this dish/item. Hi Students!!! I wanted to share some exciting news that's been in the works for quite a while. My new book, "How To Bake MORE Bread", was released on June 6th, 2016. The subtitle is "Modern Breads/Wild Yeast" and the breads are all made from natural yeast cultures. The breads get their wonderful flavors from long fermentation and the collection of Lactic Acid Bacteria (LAB's) in the culture. This also increases their nutritional benefit and makes the gluten more digestible. Once you get familiar with the science for Fermentation from this course, you'll be ready to start baking breads from your very own wild yeast culture instead of using commercial, store-bought yeast. There's also a special section on palate development for breads and a step-by-step section on the newest trend--Porridge Breads! If you're interested, you can find my book on Amazon and in bookstores. Thanks for all the Craftsy support!!

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